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Roast Chicken Breast, Red Onion, and Dill Pickles on Seded Rye

Four Sandwiches

8 slices seeded rye bread
Unsalted butter to taste
Dijon mustard to taste
4 to 8 slices red onion
Sea salt and freshly ground black pepper to taste
1 large roasted chicken breasts, sliced thin
4 large garlic dill pickles, sliced thin and patted dry with paper towels
4 Boston lettuce leaves, washed and patted dry
Optional: thinly sliced Gruyere cheese

To Prepare:

Spread a thin layer of butter on one slice of bread and a thin layer of mustard on the other slice. Place onion on the buttered side, season with salt and pepper; add pickles, chicken slices, and lettuce leaves. Top with cheese (if adding) and close the sandwich. Cut in half and place in sandwich bags.

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